Taco Melt

Layers of melted Tillamook Pepper Jack and Cotija cheese, taco meat, pico de gallo, and avocado cover crispy corn tortillas. Grill it all between two slices of chili cheese bread – it’s how tacos were meant to be eaten.

"Weekly, someone will come up to The Grilled Cheese Truck asking for a taco because, well, it’s usually assumed that there are tacos on lunch trucks. If you can’t beat them, join them, I say! I love the texture of the crispy tortillas in this!" – Dave Danhi of the Grilled Cheese Truck

Place all sandwiches on griddle. Allow sandwiches to cook slowly. If your heat is too high, the bread will burn and the inside of the sandwich will not be hot.

Step 3

Once golden brown, gently flip and repeat until cheese is melted and inside is hot. If the bread browns prior to the inside being hot, place pan with sandwiches in oven at 450°F to allow to finish.

Jalapeno Cheese Bread (optional)

Step 1

Cut one jalapeño into very thin slices (use a mandolin if you have one or a very sharp knife), and crumble (or shred) some Cheddar.

Step 2

Butter the outside of a plain piece of bread and place the jalapeño slices (about 4-6 per slice) on the butter.

Step 3

Sprinkle with a small amount of Cheddar and prepare the sandwich as directed above. Be sure to use a non-stick pan when doing it this way. You may want to lower the heat slightly (340°F) so the cheese doesn’t burn before the sandwich is ready.

TipMake your own homemade sandwich press by wrappping a brick or a few tiles in foil.

Recipe By

The Grilled Cheese Truck roams the streets of Los Angeles, winning over hearts and stomachs. Using fresh ingredients and local produce, it continually invents new and creative menu items to surprise its loyal, sammich-loving followers.